North Carolina Sportsman
Jeff DennisProfile Photo
Recipes in North Carolina
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  • This one from QU is from my CookBook collection
This recipe comes from the old Quail Unlimited: Wild Game and Country Cooking cookbook by Timothy Manion.

Quail Breast Stroganoff

10 - 14 Quail Breasts
1 chopped onion (medium)
1 (10 3/4-ounce) can condensed cream of celery soup
1 (4-ounce) can of mushrooms
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
Seasoning Salt and Pepper.
1 teaspoon worchestershire
1 cup sour....  Read More
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March 10, 2011 at 9:53am
Our Southern RootsProfile Photo
Recipes in Outside North Carolina
May 03, 2013 at 4:36pm
Diane00Profile Photo
Recipes in Western North Carolina
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  • ya'll come eat,lol
Take a big deer roast from past season out of the freezer,put in crock pot with veges,water,salt and pepper set ur timer,put on your boots and go turkey scouting for 4 or 5 hours. Come back tired and cold,walk in the door and smile when you think of how smart you were for thinking to do this before you left. Kick off your boots make some cornbread and chow down while you watch some turkey....  Read More
March 13, 2013 at 6:57pm
Jeff DennisProfile Photo
Recipes in North Carolina
Photo Album
  • Jeff Dennis of NorthCarolinaSportsman.com with a 2011 spadefish
Carolina Cornbread Spadefish
From Cooking on the WIld SIde Cookbook
Order here: http://www.shop.lasmag.com/Library_c7.htm

By Ty Conti

8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
1 tablespoon cooking oil
salt and pepper
4 tablespoon butter or margarine
1 cornbread stuffing mix
1/4 cup minced onion
2 tablespoons freshly chopped chives
1/4 teaspoon garlic....  Read More
June 23, 2011 at 9:44am
Jeff DennisProfile Photo
Recipes in North Carolina
This recipe come from Guy Harvey's Island Grill and serves two.

Grits
c grits
1 c heavy cream
1 c water
3 tblsp. unsalted butter
salt and pepper to taste

Shrimp
2 tblsp olive oil
8 lg. shrimp
lb. Andouille sausage sliced and grilled
c. Vadalia onions
c fresh peppers
1 tblsp blackfish seasoning
c white wine
2 tblsp. unsalted butter
1 tsp fresh garlic
salt and....  Read More
June 16, 2011 at 3:30pm
Jeff DennisProfile Photo
Recipes in North Carolina
This recipe submitted by James Anderson of DU and serves six.

Ingredients:
1 pounds boneless skinless duck breasts
cup fresh lime juice
3 tablespoons finely chopped onion
1 large garlic clove, minced
cup golden tequila or dark rum
3 tablespoons vegetable oil
2 large red bell peppers, cut into strips
1 ea. large green, yellow bell pepper, cut into strips
6 (10-inch) flour....  Read More
May 09, 2011 at 10:06am
Jeff DennisProfile Photo
Recipes in North Carolina
This dish serves serves 4 and came from Cliff Russell of DU.

Ingredients
cup olive oil
cup soy sauce
2 tablespoons lemon juice
2 tablespoons hoisin sauce
teaspoon dry mustard
3 or 4 drops of sesame oil
1 garlic clove, crushed
1 tablespoon honey
1 teaspoon crushed red pepper
breasts of 2 mallards (or favorite duck)

Cooking Instructions
Whisk the olive oil, soy sauce, lemon....  Read More
April 12, 2011 at 12:07pm
Jeff DennisProfile Photo
Recipes in Southeast North Carolina
Photo Album
  • Jerry 'The Captain' Dilsaver and Ty 'The Kid' Conti write the cooking column in Sportsman magazine
Ty Conti, author of Cooking on the Wild Side, gave a cooking demo at the Sportsman Saltwater School - and this video is the introduction of the recipe listed here:

Pan-Fried Pistachio-Kissed Triggerfish

8 Triggerfish Filets (3 to 4 ounces each)
2 cups whole milk (divided into one cup each)
1/2 cup shelled finely-ground roasted pistachio nuts
1/2 cup finely-ground corn flakes
1/2 cup....  Read More
March 21, 2011 at 10:21am
Jeff DennisProfile Photo
Recipes in North Carolina
Winston Greely shares some wild game cooking tips.
March 10, 2011 at 3:02pm
Jeff DennisProfile Photo
Recipes in North Carolina
Photo Album
  • This CookBook was ten years in the making
The publisher for North Carolina Sportsman, Ty Conti, published this cookbook just last year.

Mustard-Baked Spanish Mackerel

8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
1/2- cup Dijon mustard
1 teaspoon paprika
1 tablespoon minced onion
1 tablespoon ketchup
1 tablespoon honey
1/8 cup white wine
1 cup finely-chopped bread crumbs (plain)
1/2....  Read More
March 10, 2011 at 10:57am

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